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于東 Yu, Dong, 林躍偉 Lin, Yue-wei, 陳桂星 Chen, Gui-xing, 方忠祥 Fang, Zhong-xiang, 葉興乾 Ye, Xing-qian and 許荷法 Xu, He-fa (2010) 紫山药营养成分分析研究. 營養學報, 32 2: 190-192. 270 6
Fang, Zhongxiang, Hu, Yuxia, Liu, Donghong, Chen, Jianchu and Ye, Xingqian (2008) Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling. Food Chemistry, 108 3: 811-817. doi:10.1016/j.foodchem.2007.11.033 117   12 Cited 17 times in Scopus17 0
Fang, Zhongxiang, Zhang, Min, Tao, Guangjun, Sun, Yunfei and Sun, Jingcai (2006) Chemical composition of clarified Bayberry (Myrica rubra Sieb. et Zucc.) juice sediment. Journal of Agriculture and Food Chemistry, 54 20: 7710-7716. doi:10.1021/jf0618980 75   10 Cited 14 times in Scopus14 3
Fang, Zhong-xiang, Jiang, Yu-jian, Liu, Dong-hong, Zhang, Yu-huan, Ye, Xing-qian and Jin, Xin-min (2008) Comparative study on quality indexes of dried pickled mustard juice. Science and Technology of Food Industry (Shipin Gongye Keji), 29 7: 121-125. 75  
Fang, Zhongxiang and Bhandari, Bhesh (2012) Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International, 48 2: 478-483. doi:10.1016/j.foodres.2012.05.025 60   13 Cited 15 times in Scopus15 0
Fang, Zhong-xiang, Liu, Dong-hong, Jin, Xin-min, Fang, Zhong-xiang, Jiang, Yu-jian, Liu, Dong-hong, Ye, Xing-qian and Jin, Xin-min (2008) Development of compounded juice from pickled mustard, apple and mint. Shipin Keji, 33 8: 42-44. 55  
Zhang, Jinjie, Wu, Dan, Liu, Donghong, Fang, Zhongxiang, Chen, Jianchu, Hu, Yaqin and Ye, Xingqian (2013) Effect of Cooking Styles On the Lipid Oxidation and Fatty Acid Composition of Grass Carp (Ctenopharynyodon Idellus) Fillet. Journal of Food Biochemistry, 37 2: 212-219. doi:10.1111/j.1745-4514.2011.00626.x 30   3 Cited 3 times in Scopus3 0
Zhang, Jinjie, Yao, Yanjia, Ye, Xingqian, Fang, Zhongxiang, Chen, Jianchu, Wu, Dan, Liu, Donghong and Hu, Yaqin (2013) Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup. Journal of Food Science and Technology, 50 3: 542-548. doi:10.1007/s13197-011-0376-2 26   2 Cited 2 times in Scopus2 0
Fang, Zhongxiang, Comino, Penelope Ruth and Bhandari, Bhesh (2013) Effect of encapsulation of D-limonene on the moisture adsorption property of beta-cyclodextrin. LWT - Food Science and Technology, 51 1: 164-169. doi:10.1016/j.lwt.2012.09.016 97   1 Cited 1 times in Scopus1 0
Fang, Zhongxiang, Zhang, Min, Du, Weihua and Sun, Jingcai (2007) Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice. Journal of Agricultural and Food Chemistry, 55 1: 113-119. doi:10.1021/jf062699j 56   5 Cited 6 times in Scopus6 0
Fang, Zhongxiang and Bhandari, Bhesh (2011) Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry, 129 3: 1139-1147. doi:10.1016/j.foodchem.2011.05.093 156   27 Cited 30 times in Scopus30 0
Zhang, Jinjie, Liu, Zhenfeng, Hu, Y.Q., Fang, Zhongxiang, Chen, Jianchu, Wu, Dan and Ye, Xingqian (2011) Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage. Journal of Food Science and Technology, 48 1: 69-75. doi:10.1007/s13197-010-0130-1 48   9 Cited 10 times in Scopus10 0
Fang, Zhongxiang, Wang, Ruobing and Bhandari, Bhesh (2013) Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder. Drying Technology, 31 13-14: 1643-1652. doi:10.1080/07373937.2013.770011 31   0 Cited 2 times in Scopus2 0
Fang, Zhongxiang and Bhandari, Bhesh (2010) Encapsulation of polyphenols - A review. Trends in Food Science and Technology, 21 10: 510-523. doi:10.1016/j.tifs.2010.08.003 484   127 Cited 142 times in Scopus142 0
Fang, Zhongxiang and Bhandari, Bhesh (2012). Encapsulation techniques for food ingredient systems. In Bhesh Bhandari and Yrjo H. Roos (Ed.), Food materials science and engineering (pp. 320-344) West Sussex, United Kingdom: Wiley - Blackwell. 228 5
Shi, Qilong, Wang, Xihai, Zhao, Ya and Fang, Zhongxiang (2012) Glass transition and state diagram for freeze-dried Agaricus bisporus. Journal of Food Engineering, 111 4: 667-674. doi:10.1016/j.jfoodeng.2012.02.038 102   6 Cited 13 times in Scopus13 0
Fang, Zhongxiang, Zhang, Min, Sun, Yunfei and Sun, Jingcai (2006) How to improve Bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: Effect of juice processing on Bayberry anthocyanins and polyphenolics. Journal of Agricultural and Food Chemistry, 54 1: 99-106. doi:10.1021/jf051943o 82   30 Cited 28 times in Scopus28 0
于东 Yu, Dong, 叶兴乾 Ye, Xingqian, 方忠祥 Fang, Zhongxiang, 陈桂星 Chen, Guixing and 许荷法 Xu, Hefa (2010) 采用HPLC-DAD-ESIMS技术鉴定紫山药中的花色苷成分. 中国食品学报, 10 3: 213-218. 110 1
Fang, Zhongxiang, Zhang, Min and Wang, Linxiang (2007) HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb. et Zucc.). Food chemistry, 100 2: 845-852. doi:10.1016/j.foodchem.2005.09.024 106   49 Cited 53 times in Scopus53 0
Yü, Dong, Fang, Zhong-xiang, Yang, Hai-hua, Zhang, Jin-jie, Ye, Xing-qian and Wu, Dan (2010) Identification and determination of phenolic acids in purple yam. Scientia Agricultura Sinica, 43 12: 2527-2532. 126 15
Fang, Zhong-Xiang, Zhang, Min, Wang, Lin-Xiang and Sun, Jing-Cai (2006) Identification of anthocyanin in Bayberry (Myrica rubra Sieb. et Zucc.) by HPLC-DAD-ESIMS and GC. Journal of Food and Drug Analysis, 14 4: 368-372. 130   0 Cited 1 times in Scopus1
Yü, Dong, Ye, Xingqian, Fang, Zhongxiang, Chen, Guixing and Xu, Hefa (2010) Identification of anthocyanins in purple yam by HPLC-DAD-ESIMS. Journal of Chinese Institute of Food Science and Technology, 10 3: 213-218. 35  
Zhang, Jun, Zhang, Min, Shan, Liang and Fang, Zhongxiang (2007) Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices. Journal of Food Engineering, 79 3: 885-891. doi:10.1016/j.jfoodeng.2006.03.008 146   39 Cited 44 times in Scopus44 0
Ma, Ya-Qin, Ye, Xing-Qian, Fang, Zhong-Xiang, Chen, Jian-Chu, Xu, Gui-Hua and Liu, Dong-Hong (2008) Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma Mandarin (Citrus unshiu Marc.) peels. Journal of Agriculture and Food Chemistry, 56 14: 5682-5690. doi:10.1021/jf072474o 142   57 Cited 66 times in Scopus66 0
Fang, Zhongxiang, Zhang, Yuhuan, Lü, Yuan, Ma, Guangpeng, Chen, Jianchu, Liu, Donghong and Ye, Xingqian (2009) Phenolic compounds and antioxidant capacities of bayberry juices. Food Chemistry, 113 4: 884-888. doi:10.1016/j.foodchem.2008.07.102 79   45 Cited 58 times in Scopus58 0
Fang, Zhongxiang, Wu, Dan, Yu, Dong, Ye, Xinqian, Liu, Donghong and Chen, Jianchu (2011) Phenolic compounds in Chinese purple yam and changes during vacuum frying. Food Chemistry, 128 4: 943-948. doi:10.1016/j.foodchem.2011.03.123 70   4 Cited 6 times in Scopus6 0
Zhou, Shao-huan, Fang, Zhong-xiang, Lü, Yuan, Chen,Jian-chu, Liu, Dong-hong and Ye, Xing-qian (2009) Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace. Food Chemistry, 112 2: 394-399. doi:10.1016/j.foodchem.2008.05.104 87   36 Cited 48 times in Scopus48 0
Feng, Tao, Ye, Ran, Zhuang, Haining, Rong, Zhiwei, Fang, Zhongxiang, Wang, Yifei, Gu, Zhengbiao and Jin, Zhengyu (2013) Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage. Food Research International, 50 1: 85-93. doi:10.1016/j.foodres.2012.10.005 59   6 Cited 7 times in Scopus7 0
Fang, Zhongxiang, Zhang, Min, Sun, Yunfei and Sun, Jingcai (2007) Polyphenol oxidase from bayberry (Myrica rubra Sieb. et Zucc.) and its role in anthocyanin degradation. Food Chemistry, 103 2: 268-273. doi:10.1016/j.foodchem.2006.07.044 96   19 Cited 22 times in Scopus22 0
Wu, Dan, Chu, Yin, Chen, Jian-Chu, Hong, Ji-Guang, Gao, Hai-Feng, Fang, Zhongxiang, Shen, Lei, Lin, Meng-Nan, Liu, Dong-Hong and Ye, Xing-Qian (2013) Quality monitoring for a water reclamation system in a mandarin orange canning factory. Desalination and Water Treatment, 51 16-18: 3138-3144. doi:10.1080/19443994.2012.749007 40   0 Cited 0 times in Scopus0 0
Feng, Tao, Ye, Ran, Zhuang, Haining, Fang, Zhongxiang and Chen, Hanqing (2012) Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture. Carbohydrate Polymers, 90 1: 667-674. doi:10.1016/j.carbpol.2012.05.094 47   6 Cited 8 times in Scopus8 0